Drying Principle

The vacuum fryer for fruit and vegetable chips utilizes vacuum frying (VF) technology to process food. These chips are made primarily from fresh fruits and vegetables, using edible vegetable oil as the heat medium. Using advanced vacuum frying technology, the chips rapidly remove moisture from the raw materials at low temperatures, resulting in crispy, delicious, and low-water content fruit and vegetable products. These low-oil, crispy, and non-greasy products preserve their original shape, color, aroma, and flavor. These chips are rich in vitamins, minerals, fiber, and other nutrients, and are low in sugar, salt, fat, and calories.

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09Fruit and vegetable chips vacuum fryer44

Model and parameters:

Parameters Model	JXVF-1200	JXVF-800	JXVF-300
Processing Capacity (Raw materialskg/Times)	200-240	100-120kg	10kg
Processing time(min/Times)	About 40	About 40	About 40
Limit Vacuum Degree (MPa)	-0.1	0.1	0.095
Oil temperature (℃)	80-120℃	80-120℃	80-120℃
Heating source	Steam heating	Steam heating	Steam heating
Steam consumption (Kg/h)	250kg/h	150kg/h
Steam pressure(MPa)	0.3-0.5	0.3-0.5	0.3-0.5
Main heating methods	Oil pump external circulation	Oil pump external circulation	Oil pump external circulation
Number of deoiling turns n/min	0-400r/min	0-400r/min	0-400r/min
Cooling water Volume (T/h)	40	25
Electric system	3N-380V/220V	3N-380V	3N-380V
Total Power (Kw)	33kw	25kw	16.5kw

The core changes of fruit and vegetable chips during vacuum

frying:

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Advantages:

To help you better understand its advantages, the following chart compares the core differences between vacuum frying and two other common processing techniques:

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Summary of specific core contents:

project	Parameter range/description
How it works	In a vacuum negative pressure environment, the boiling point of oil is lowered, and oil is used as a heat medium to cause the moisture inside the food to evaporate rapidly at a low temperature of 80-120°C, forming a loose and porous structure, and completing degreasing under a vacuum state.
Typical operating temperature	80℃-120℃, some models or specific products require the temperature to be lower than 95℃.
Typical working vacuum	Approximately -0.092 MPa to -0.1 MPa.
Product oil content	10%-20%, much lower than traditional high-temperature frying (40%-50%).
Heating method	Steam, thermal oil or electric heating (but for low-temperature vacuum frying, electric heating may produce more waste oil due to high temperature, and is not recommended in some fruit and vegetable crisp equipment standards).
Core Advantages	Preserve color and shape, retain natural flavor and nutrition, lower oil content and are healthier, delay oil deterioration and extend the service life of the oil.

In short, vacuum frying technology strikes the perfect balance between color, aroma, taste, form, nutrition, and health benefits for fruit and vegetable chips. The vacuum fryer for fruit and vegetable chips successfully transforms frying, a process often associated with unhealthiness, into a cutting-edge method for producing high-end, natural, and healthy snacks, perfectly catering to modern consumers' pursuit of clean labels and healthy eating.